Stuffed Acorn Squash

Tonight was a “eat what is in the fridge night.” Russ is always good at scavenging and creating new meals out of previous ones. Carter was unsure of what she wanted as there was not a huge stock of protein choices. I looked around at what needed to be eaten and focused my eye on a lone acorn Squash. I decided to make a stuffed squash and was very satisfied with the outcome. Half was a perfect meal.

Stuffed Acorn Squash

1 Acorn squash – cut in half with seeds cleaned out

1/2 cup cooked quinoa

1/4 honey crisp apple diced into 1/2 cubes

1/4 cup of Caramelized onions

1 large fresh sage leaf minced or 1/4 t. Dried rubbed sage

2 T. Parmesan cheese

1/4 cup of Quattro formagio or any Italian cheese mixture

Preheat oven to 400°

Cover a cookie sheet with foil and spray with Pam.

Lay cut side of acorn squash drown on foil and put in oven and cook for 30 minutes.

While squash is cooking mix quinoa, apples, onions, sage and Parmesan together. At 30 minutes remove squash from oven and turn it cut side up. Sprinkle the cavity liberally with salt and pepper and then put half of the quinoa mixture in one squash’s cavity and the other half in the second one.

Place back in the oven and cook for 15 more minutes. Sprinkle the four cheese mixture on top and put back in the oven until melted.

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